A Baker's Book of Techniques and Recipes
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Additional Book Details
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
|ISBNs||9781118132715, 9781118548882, 9781118132715, 1118132718, 9781118548943, 1118548949|
|Number of Pages||514|